Meatless Monday: Sweet Potato Enchiladas

October 7, 2013 at 1:49 pm 1 comment

Sweet Potato Enchiladas

Ingredients:

Sauce

  • 1 15-oz. can tomato sauce
  • 1 ¾ cups low-sodium vegetable broth
  • 1 tsp. ancho chile powder
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ½ tsp. chipotle chile powder

Filling

  • 1 Tbs. extra virgin olive oil
  • 1 cup onion, diced
  • 1 ½ lb. sweet potatoes, peeled and diced
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-oz. jar prepared medium salsa
  • 2 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • 1 15-oz. can black beans, rinsed and drained
  • 1 12-oz. round queso fresco, divided

Enchiladas

  • extra virgin olive oil, for brushing baking dish
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • ½ cup sour cream, for garnish

Directions:

Sauce

  • Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
  • Season with salt and pepper, if desired.

Filling

  • Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil.
  • Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
  • Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes.
  • Stir in half of queso fresco, and remove from heat.

Enchiladas

  • Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish.
  • Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco.
  • Bake 15 minutes. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving.
  • Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Nutrition Information per Serving (2 enchiladas):

  • Calories: 435
  • Protein: 13 g
  • Total Fat: 15 g
  • Saturated Fat: 5 g
  • Carbohydrates: 65 g
  • Cholesterol: 20 mg
  • Sodium: 963 mg
  • Fiber: 11 g
  • Sugar: 11 g

*Recipe from Vegetarian Times: www.VegetarianTimes.com*

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Entry filed under: Calories, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , , , .

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